Place arrowroot flour in a wide shallow bowl and set aside. Place chicken in a plastic bag, and using the flat side of a meat pounder or a rolling pin, gently pound chicken to 1/4 inch thick.
Pat chicken dry and season with salt and pepper. Dredge chicken in the arrowroot flour, shaking off the excess flour. Transfer to a plate. Make sure there is a good amount of space between each piece of chicken on the plate.
In a skillet heat 2 tablespoons butter and add chicken to the skillet. Working in batches, cook until brown on both sides, about 3 minutes per side. Transfer to a plate lined with paper towels and set aside. Add more butter between batches if necessary.
In the skillet, add mushrooms and cook, stirring frequently, until mushrooms have released their juices and browned. Should take about 8-12 minutes. Add shallots and garlic and sauté for 2 minutes. Add more butter to the pan if needed.
Add the masala wine and bring to a boil for 1-2 minutes, letting the alcohol burn out. Pour in the chicken broth, lemon juice, thyme, red pepper flakes, salt, pepper and the slurry. Let cook down for 2-3 minutes.
Place chicken back in the sauce. Simmer for 10 minutes. Garnish with fresh parsley and serve hot over rice, pasta, or on its own!